Ingredients
Method
Prepare Ganache
- Finely chop the dark chocolate and place it in a bowl.
- Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until it is hot but not boiling.
- Pour the hot cream over the chopped chocolate.
- Let it sit for 2 minutes.
- Stir the mixture until it becomes smooth.
- Stir in the vanilla extract and flaky sea salt (if using).
- Let the ganache cool to thicken.
Make Macarons
- Sift together the almond flour, powdered sugar, and cocoa powder in a bowl.
- In a stand mixer, whisk the egg whites until they become foamy.
- Gradually add the cream of tartar and granulated sugar to the egg whites.
- Continue to whip until the mixture reaches stiff peaks.
- Gently fold in the dry ingredients until the batter is combined and reaches a 'flowing lava' consistency.
- Line a baking sheet with parchment paper or silicone mats.
- Transfer the batter to a piping bag and pipe 1-inch rounds onto the baking sheet.
- Let the macarons rest for 30-40 minutes until they form a skin on top.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15 minutes.
- Allow them to cool completely on the baking sheet.
Assemble Macarons
- Match macaron shells of similar sizes.
- Drizzle melted chocolate on one shell and sprinkle with a tiny pinch of flaky sea salt.
- Pipe a dollop of ganache in the center of the salted shell.
- Top with the decorated shell to complete the macaron.
Notes
Store in an airtight container in the fridge for 12-24 hours before serving to let the flavors meld. Best enjoyed at room temperature.